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 Egypt - Fish With Cousbareia Sauce
adapted from Memories of a Lost Egypt by Collette Rossant
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Description
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Ingredients
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- 2 Pounds Mullet Fillet
- 2 Cups Flour
- Salt And Pepper -- To Taste
- 4 Tablespoons Olive Oil
- 2 Large Onion -- Sliced
- 1 Can Tomatoes -- Chopped
- 1/2 Cup Pine Nuts
- 1/2 Cup Water
- 1/2 Cup Parsley -- Chopped
- Rice -- Cooked
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Directions
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Season flour with salt and pepper. Dredge fish in flour mixture. Saute fish in oil until well browned about 4 minutes per side. Remove and drain on paper towels. Add onions to the oil and saute for 10 minutes. Add tomatoes and pine nuts. Simmer for 5 minutes. Add water and parsley. Simmer for 5 minutes. Season with salt and pepper. Add fish to the sauce and simmer for 10 minutes. Serve fish over rice with sauce spooned over.
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Serves
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4
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Time to Make
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0:00
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